Fresh leafy greens, crisp, tart Granny Smith apples, rich, creamy goat cheese, earthy walnuts and a light apple vinaigrette that’s mildly tart and sweet!
Course Salad
Cuisine American
Keyword Apple Vinaigrette, Autumn Salad, Fall Salad, Goat Cheese Salad, Weight Watchers, WW Salad
Prep Time 10 minutesmins
Total Time 10 minutesmins
Servings 4servings
Calories 136
Author Emily Bites
Ingredients
1/3cuplight apple juicesuch as Trop50 Farmstand Apple
2tablespoonsapple cider vinegar
1teaspoonhoney
A pinch of salt
A pinch of pepper
1tablespooncanola oil
6cupsSpring Mixor other baby greens or lettuce blend – I pack my cups for extra salad
1medium Granny Smith applecut into matchstick pieces
2ouncescrumbled goat cheese
¼cupchopped walnuts
Instructions
In a mixing bowl, stir together the apple juice, vinegar, honey, salt and pepper until well combined. Add the oil and stir in.
To build the salads, place 1 ½ cups (lightly packed) of greens onto each plate and top with ¼ of the apple slices. Sprinkle ½ an ounce of goat cheese and a tablespoon of walnuts over each plate. Make sure to stir or shake the dressing again before adding it to combine ingredients. Drizzle two tablespoons of the dressing over each salad.*Build each salad to serve! If you’re only serving one or two salads, store the remaining dressing in an airtight container in the fridge and toss the leftover apple slices in lemon juice (also store in the fridge). You don’t want to build the leftover salads and dress them until you’re ready to eat them.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information (per 1 cup serving):136 calories, 11 g carbs, 7 g sugars, 10 g fat, 2 g saturated fat, 4 g protein, 3 g fiber (from myfitnesspal.com)MyWW SmartPoints per serving:(SP calculated using the recipe builder on weightwatchers.com)Green: 5 SmartPoints/ Blue: 5 SmartPoints/ Purple: 5 SmartPointsWeight Watchers Points Plus: 4 per serving (P+ calculated using the recipe builder on weightwatchers.com)Dressing adapted from Taste of Home